When the world around you is content to think in terms of form and shape, it is your duty to dream in colour. When they are all diligently focused on yesterday, you should be digging into the possibilities of tomorrow.
That’s all fine for advertising creatives and avant-garde artist(e)s. But what relevance does all this have for us – the modern gentleman of drink? In pragmatic terms, while the rest of the world continues to bandy on on about heritage-this and tradition-that, the wise man should be keeping at least one eye on the cultural counter-surge that will necessarily emerge in response. And in all likelihood that will somehow centre around the application of technology.
So next time you’re dreaming up your perfect brick-clad hipster steak joint, your blue collar mac ‘n’ cheese pseudo-dive, your bells-and-whistles silver service three-courser or old-school subterranean members’ classic cocktail bar, spare a thought for what might be coming around the corner. To wit: when we do all finally tire of the current zeitgeist for retrospection and hyper-historicism (fun as it is), the logical cultural response will quite probably involve an over-excited yearning for the future. (Though not without hopefully retaining some of the many lessons of the craft cocktail movement and its kith.)
And if that is indeed the case, then Charles Spence’s Flavour Journal should be a regular on your burgeoning reading-list-for-tomorrow. And in particular, this article on the potential for implementing technology as an integrated element for the modern(ist) dining table should be right up your proverbial avenue: AR foodstuffs, experiential soundscapes, digital cutlery, neuroscientific pairings, how could it not inspire? At the risk of ending on a clanger, the future is chow.
Source: Flavour Journal